The C.A.B. Custom Blend: Chuck Brisket

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CAB Custom Blend Chuck Brisket Packaging.

A custom blend of Certified Angus Beef® brand chuck & brisket makes for a juicy Burger.

Only 3 in 10 Angus cattle meet the Certified Angus Beef® brand standard
Buttery, robust flavor & soft airy texture
Made from hand-selected premium cuts of chuck & brisket

Schweid‑o‑Meter

Beef Flavor Mild
Robust 8 of 8 toward Robust
Tenderness Firm
Tender 6 of 8 toward Firm
Marbling Low
High 7 of 8 toward High

I popped one of these in the air fryer for lunch today & the aroma filled the air with delight. I paired the patty with mushrooms and swiss on a homemade keto bun. The burger was perfectly juicy and all the flavors meshed well together. I loved that the meat wasn't as dense as a typical ground beef burger would be before flattening it.

Tired of getting takeout and delivery, I thought I would make a quick and easy dinner: Hawaiian bread hamburger sliders. The patties were both juicy and delicious! I Recommend this product if you want to make your own burgers at home

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Rosemary Fig Burgers

created by eMeals

Rosemary Fig Burgers

Ingredients

4 Schweid and Sons CAB Custom Blend Burger Patties
4 slices Gouda Cheese
2 shallots, chopped
1 tbsp olive oil
1/2 cup Fig Preserves
2 tbsp Balsamic Vinegar
1 tbsp Fresh Rosemary, chopped
1/2 tsp salt
4 Burger Buns
1/2 cup Arugula, optional

Servings:

Units:

Instructions

1. Preheat grill pan over medium-high heat. Add patties, and cook 5 to 6 minutes per side or until no longer pink. Remove pan from heat. Add cheese to patties; cover until cheese melts.
2. Meanwhile, cook shallots in hot oil in a small saucepan over medium-high heat 3 minutes or until starting to brown.
3. Add preserves, vinegar, rosemary, and salt; reduce heat to medium, and cook 3 to 4 minutes or until mixture is pourable. Spread preserves mixture on buns. Serve burgers on buns with arugula, if desired.

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4 Schweid and Sons CAB Custom Blend Burger Patties
4 slices Gouda Cheese
2 Shallots, chopped
1 tbsp Olive Oil
1/2 cup Fig Preserves
2 tbsp Balsamic Vinegar
1 tbsp Fresh Rosemary, chopped
1/2 tsp Salt
4 Burger Buns
1/2 cup Arugula, optional

1. Preheat grill pan over medium-high heat. Add patties, and cook 5 to 6 minutes per side or until no longer pink. Remove pan from heat. Add cheese to patties; cover until cheese melts.

2. Meanwhile, cook shallots in hot oil in a small saucepan over medium-high heat 3 minutes or until starting to brown.

3. Add preserves, vinegar, rosemary, and salt; reduce heat to medium, and cook 3 to 4 minutes or until mixture is pourable. Spread preserves mixture on buns. Serve burgers on buns with arugula, if desired.

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